Cranberry Walnut Bread
Cranberry Walnut Bread is a hearty, rustic bread with a soft, chewy texture filled with dried cranberries and chopped walnuts for a nutty crunch. And, you will not believe how easy it is to prepare!
Servings: 12 slices
Calories: 195kcal
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 ½ cups water, room temperature
- 2 tablespoons honey
- 1 cup (110 g) dried cranberries
- ½ cup (58.5 g) walnuts, roughly chopped
Instructions
- In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
- Add water and honey. Mix until combined.
- Fold in the cranberries and walnuts. Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours. The dough should be doubled in size. (See notes for alternative rising times.*)
- When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
- Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x”.
- Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
- Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.
- Uncover and continue to bake for 15 minutes, or until golden brown on top.
- Carefully remove the loaf from the Dutch oven and allow to cool for 30 minutes before slicing and serving.
Notes
*When I tested the bread after letting it rise for just 3 hours, the crumb was tighter, and the flavor wasn’t as developed, but it was still delicious. You can absolutely do a shorter rising time, just be aware that it won’t look like my images and won’t be as distinct in flavor.
Nutrition
Serving: 1slice | Calories: 195kcal